[Sca-cooks] Need feedback for planning butchering class atPennsic.

[Nicolas Steenhout]

At 08:00 PM 10/23/2001 -0700, you wrote:
>--
>The knife problem would be my concern also.  I think safety waivers would
>be a good idea.  Putting a description of what kind of knife in the class
>notes would be a good idea.  If time permits a quick lesson in knife safety
>and another in sharpening techniques would be probably be a welcome
>addition.  To throw a slight monkey wrench into the whole works, but,
>depending on what kind of animal I'm butchering I use a couple different
>knives.

Yes, safety waivers will definitely be done.

I was also planning on doing a brief intro on safe knife handling and
sharpening.  Comes with the territory.  Also sanitation, hygiene and cross
contamination kinda stuff.

Mylord Æduin, I fear I shan't be able to work on monkey during this
class...  While I *have* eaten monkey meat when I was in Senegal, I fear
there is no reliable source for "cousin" in this part of the world. :-)

I also use different knives for different uses, even within the reduced
range of "butchering".  I do think it is possible to start with one
"all-round" knife.  Nichola's suggestion to let folks know what to acquire
is a good idea, I'll be working on that.

Muiredach mac Loloig
Rokkehealden Shire
aka
Nicolas Steenhout
"You must deal with me as I think of myself" J. Hockenberry